Description
These spicy black bean burgers are a flavorful, hearty vegetarian alternative to traditional burgers. Packed with black beans, smoky chipotle, and a blend of spices, they offer a delicious and satisfying meal. Served with a zesty chipotle mayo and optional fresh toppings, these burgers are perfect for a healthy and tasty lunch or dinner.
Ingredients
For the black bean burgers
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 small red bell pepper, small diced
- ½ large sweet onion, small diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- 1 chipotle pepper in adobo sauce
- ½ lime, juiced
- 1 large egg
- ⅔ cup plain bread crumbs
- ⅓ cup shredded cheddar cheese
- Olive oil, for sautéing
For the chipotle mayo
- ½ cup mayonnaise
- Juice of ½ lime
- 1 chipotle pepper in adobo sauce
- 1 teaspoon honey
Optional toppings
- 6 burger buns
- Romaine lettuce leaves
- Pickled red onions
- Sliced avocado
Instructions
- Bake the black beans: Rinse and drain two cans of black beans. Spread the beans evenly on a baking sheet and bake at 350°F (175°C) for 18 minutes. This step helps dry out the beans for better texture in the patties.
- Sauté vegetables and spices: While beans bake, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the diced red bell pepper and onion, sauté for 5 minutes until soft. Add minced garlic and spices—cumin, oregano, chili powder, kosher salt—and cook for 1 additional minute. Remove from heat and set aside.
- Combine ingredients in bowl: In a large bowl, combine half of the baked black beans with half of the sautéed red pepper mixture.
- Process remaining beans and veggies: In a food processor, pulse the remaining black beans, remaining red pepper mixture, egg, chipotle pepper, and lime juice until a chunky paste forms.
- Form the burger mixture: Transfer the processed mixture to the bowl with whole black beans and veggies. Add bread crumbs and cheddar cheese. Stir thoroughly to combine all ingredients evenly into a thick burger mix.
- Shape patties: Using a ½ cup measuring cup, scoop and form 6 patties approximately 3 ½ inches wide.
- Cook the patties: Heat a large sauté pan over medium-high heat with a generous drizzle of olive oil. Cook 3 patties at a time for 5 to 6 minutes on each side until golden brown and heated through.
- Prepare chipotle mayo: In a blender or food processor, combine mayonnaise, juice of ½ lime, 1 chipotle pepper in adobo, and honey. Blend until mostly smooth and well combined.
- Serve: Assemble burgers on buns with chipotle mayo and your choice of optional toppings like romaine lettuce, pickled red onions, and sliced avocado. Enjoy warm.
Notes
- For a vegan version, substitute the egg with a flax egg and use vegan mayonnaise.
- You can toast the buns lightly for extra texture and flavor.
- Leftover patties can be refrigerated for up to 3 days or frozen for 1 month.
- Adjust chipotle pepper quantity for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
